Food Handler Certification Bundle Set

What makes people sick from food - Answer Physical-objects found in food, biological-germs, chemical-poisonous substance 4 causes of food Bourne illness - Answer bacteria-grows in food, moisture, and temperature, viruses-spread not by washing food, parasites- tiny bugs living in fish meat, ...

if a food handler has been vomiting or has diarrhea, they should - Answer call in sick and don't return until the symtoms have been gone for at least 24 hours after washing, rising and drying hands, its recommended that a food handler - Answer turn off the faucet with a paper towel which ...

Personal hygiene: (Why is it important to wear light clothing) - Answer •Shows dirt more easily, dirt which may contain microorganisms Why is it important to wear a hair-net?: Who is expempt: - Answer •It's to ensure that no hair gets anywhere near or on food •Those who solely wait ...

for how long must shellfish tags be kept in the department - Answer 90 days what is a a glue board? - Answer control device for use in the store, proper storage containers are made of? - Answer stainless steel & copper what is the temp danger zone according to the 2009 FDA food code ...

What are three hazards people can get sick from? - Answer -physical -biological -chemical What are foodborne illnesses? - Answer Sicknesses caused from not washing your hands or not cooking to the proper temperature. What are potentially hazardous foods? - Answer Foods that are more li...

Why food safety is so important? - Answer To avoiding food contamination and outbreaks, to make sure that the food preparation, transport and storage were done properly Where food safety legislation applies? - Answer Food premises Federal legislation - Answer Take care of foods and drugs...

Statistics of food related illnesses - Answer 48,000,000 people become ill 128,000 hospitalized 3000 or more die What are the 3 food hazards? - Answer Physical, chemical, biological name the Big 5 - Answer bacteria: Shigella, E. coli, Salmonella viruses: Hepatitis A, Norovirus ...

in the two stage cooling method, what is the maximum amount of time allowed for stage one (cooling food from 135 to 70 degrees F)? - Answer 2 hours which is true about salmonella bacteria? they are not common cause of illness they are naturally found in animals they are a common cause of ...

The Food Premise Regulation is a: - Answer Provincial Legislation. What factor is involved in the majority of food poisoning? - Answer Improper food storage temperatures. The main purpose of a food safety program is to: - Answer Make sure the food is wholesome and safe. The major food...

All food service establishments must have a current and valid - Answer permit issued by the NYC Health Department. Health Inspectors have the right to - Answer inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas o...

Transferring of pathogens from one surface to another - Answer What is Cross Contamination? By cleaning and sanitizing - Answer How can you prevent Cross Contamination? Biological, Chemical, and Physical - Answer What are the three types of hazards that make food unsafe? Leaving food ...

bacteria that cause foodborne illness - Answer are tasteless The Hazard Analysis Critical Control Point (HACCP) system will help to: - Answer find problems with food handling correct problems in food handling before food-borne illness occurs educate your staff in safe food handling methods ...

Foodborne Illness - Answer Illness carried or transmitted to people by food. sickness caused from germs or toxins in food. This is also called food poisoning Foodborne Illness Outbreak - Answer An incident in which two or more people experience the same illness after eating the same food. ...

When you have a sore throat with fever or diarrhea, you should: - Answer Call your manager and report that you are sick. If you are ill, tell your manager before starting work. - Answer True Food handlers can contaminate food when they: - Answer Have infected wounds or injuries Food h...